Golden Cheddar Mushroom Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the best texture, use a 6-quart slow cooker so the chicken fits in a single layer. If your slow cooker is smaller, cut the tenderloins into large chunks to ensure even cooking.

The recipe can easily be doubled for a crowd, but increase the cooking time to 5-6 hours on low, checking for doneness.

To make this a complete meal, add a cup of frozen peas or green beans during the last 30 minutes of cooking. Or serve over cauliflower rice for a lower-carb option.

Leftovers can be transformed into a creamy chicken pot pie filling or served over toasted bread for an open-faced sandwich.

Variations

• Bacon Cheddar Mushroom Chicken: Add 4 slices of cooked, crumbled bacon along with the mushrooms. The smoky flavor pairs beautifully with the cheddar and earthy mushrooms. Reduce the salt in any added seasonings, as bacon adds saltiness.
• Garlic Herb Version: Stir 2 cloves of minced garlic and 1 teaspoon of dried thyme into the soup before spreading it over the chicken. The garlic and herbs brighten the creamy sauce and add depth to the mushrooms.
• Spicy Southwest Twist: Replace the cream of mushroom soup with cream of chicken soup and add a drained can of diced green chiles. Use pepper jack cheese instead of cheddar for a spicy, cheesy kick. Serve with tortilla chips or over rice.
• Lightened-Up Creamy Version: Use low-fat cream of mushroom soup and reduced-fat sharp cheddar cheese. Swap the butter for 1 tablespoon of olive oil. The sauce will be slightly less rich but still creamy and satisfying.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of chicken broth or milk to restore the creamy consistency.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or milk to loosen if needed. The flavors continue to meld, making it even more delicious the next day.

Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook on low as directed.

If starting from cold, add 30-45 minutes to the cooking time. Alternatively, prepare the entire dish, cool, and refrigerate for up to 2 days before reheating.

Serving ideas

Spoon the chicken and sauce over steamed jasmine rice or white rice to soak up the creamy cheddar sauce. Mashed potatoes are another excellent base, as are egg noodles or crusty bread for dipping. A simple green salad with a tangy vinaigrette balances the richness.

For a low-carb option, serve over cauliflower rice or zucchini noodles. The dish also works well as a filling for baked potatoes or as a topping for toast. Garnish with chopped fresh parsley or chives for a touch of color, though it's delicious as is.

Frequently asked questions

Recipe card

Golden Cheddar Mushroom Chicken Tenders

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins
• 8 oz sliced cremini mushrooms
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp unsalted butter, cut into pieces

Instructions

1. Place the chicken breast tenderloins in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced cremini mushrooms evenly over the chicken.
2. Spoon the condensed cream of mushroom soup over the chicken and mushrooms. Sprinkle the shredded sharp cheddar cheese evenly on top, then dot with the butter pieces.
3. Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
4. Once the chicken is cooked through, gently stir the sauce to combine the melted cheese and soup into a smooth, golden cream. The chicken should break into large, tender pieces.
5. Serve the chicken and sauce immediately over steamed white rice, mashed potatoes, or egg noodles. Garnish with fresh parsley if desired, though the dish is delicious as is.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

8 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.